Recent content by zimzwa

Thoughts for the future: I think I am done with foiling anything. I want to experiment with butcher paper, but this butt was just perfection without the wrap.

Did my first full bone in butt on my smoker. 18 hours cook time. Last six in the over. No foil at all and barely any basting or spraying. Best butt I have made so far.

Man I read these forums obsessively for two weeks preparing for this cook. My first brisket. I went simple and classic. Black pepper coarse ground and salt as a rub. I trimmed a bit excessively, removing the all important point fat river. Started at 1am and managed to hover at around 240...

@rings I use coals my starter/base heat, and wood chunks to extend my heat and provide the flavor. I messed with chips for the first couple weeks, but after my first brisket, I am a chunk man. No more soaking, full ignition being the goal. Better product.

The second was much better. Thinner bacon, more cheese, more salt.

I wasn't planning on smoking anything yesterday, but I couldn't get the idea of a fatty out of my head. My recipe: 2lbs ground beef 20 oz thick cut bacon (no maple,my mistake) One red onion, chopped and lightly sauteed One 8oz package of cheddar/jack mix (I only used about 6oz, should used...

Hey all, I have been using this forum extensively for the last couple weeks as I get accustomed to my new dyna glo offset firebox smoker. I live in Los Angeles and have been cranking out pork butt, tri tip, salmon, chicken wings, whole chickens, and my first fatty! Thanks for all the info so...